What to do:

Prepare the cinnamon maple tahini sauce:

Add all of the ingredients to a small bowl and stir until completely combined. The sauce will thicken as it sits, so if necessary, add more water or full-fat canned coconut milk to thin it out. Set aside until ready to use.

Prepare the Falafel:

Add all of the ingredients for the falafel to a food processor, except for the flour. Pulse until a thick paste the consistency of hummus is formed. You will need to stop the food processor to scrape the sides and start it back up again multiple times.

Add a third of the flour and process. Repeat for the remaining flour, scraping the sides in between batches.

Heat a cast iron skillet to medium-high and add enough coconut oil to generously coat the surface, about 3 to 4 tablespoons. With floured hands, form falafel patties (about ¼ cup of mixture per patty). Carefully place 4 of the falafel discs onto the hot skillet and cook 3 minutes. Carefully flip and cook another 3 minutes, or until both sides are crispy and falafel are cooked through.

Serve falafel with a drizzle of tahini sauce, chopped green onion, and sprigs of fresh rosemary.